Fast serve
Omprakash Agrawal discusses the present status, scope and the future of the booming Indian ready-to-eat food industry
Looking over the rapidly changing and developing scenario of ready-to-eat (RTE) and ready-to-cook segment globally, we find India trailing behind in the race. Though India is the second largest country in terms of population in Asia, still it is seen lagging in various aspects pertaining to adoption of modern methods by the entrepreneurs, keeping in pace with the needs, choices, health aspects, quality control and other related aspects as per the need of the growing market demand.
When we look at the factors for fast-changing scenario of RTE foods, we see many of them responsible, such as lifestyle, traditions, cooking habits, choices, taste, availability of the products related to country's own resources and so on. Along with all these factors we have to consider 'speed' also. The speed is the most important factor of modern lifestyle.
Majority of Indians are accustomed to eat fresh food. Only the new generation of working people, who do not have time and energy to cook full meals after stressful day's work, is an exception.
Types of RTE foods
There are various types of RTE foods: extruded snacks, traditional snacks or namkeens, hot-served snacks, bakery products, bakery product-based snacks such as pizzas, burgers and so on, dairy products, Indian mithais of various types, soft drinks, energy drinks, beverages, squashes, sauces, jams, jellies and ready-to-cook foods such as instant mixes like gulabjamun, dhokla, idli and so on.
RTE and ready-to-cook foods
The food-processing industry has gained a new dimension with 'retort processing', which ensures nutritional quality, taste and longer shelf life of the products without using any additional food preservative.
Retort method
In this process, the food is pre-cooked,
packed and sealed in polymer pouches that are further encased in protective holders
and placed in the retort. The contents are then sterilised.
The pouches are sterilised at 121°C and 15-pound pressure per sq inch for a pre-determined duration, resulting in elimination of bacterial spores that cause food poisoning or decaying. These pouches have shelf life of
